CN106071988B - Crispy egg sausage and preparation method thereof - Google Patents
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Abstract
The invention discloses a crispy egg sausage and a preparation method thereof, the formula takes whole egg liquid as a raw material, starch and plant protein powder are not added, spices and compound phosphate are added as auxiliary materials, the addition amount of the compound phosphate is 0.1-1.5 parts, the mixture ratio is 40% of sodium tripolyphosphate, 30% of sodium metaphosphate and 30% of sodium pyrophosphate, and the sausage casing is animal sausage casing or collagen sausage casing. Adopting a series of processes of filling, drying, stewing, sectional variable-temperature drying and the like, wherein the drying process before stewing comprises the following steps: the cooking process comprises the following steps of (1) cooking at 65 ℃ for 40-60 min: the temperature is 90-105 ℃, the temperature is 30-40 min, and the sectional variable-temperature drying process after cooking comprises the following steps: 50-65 ℃ for 20-30 min, and 75-90 ℃ for 15-25 min. The optimized process greatly improves the brittleness of the sausage casing and the Q elastic texture in the sausage body. The invention optimizes the quality of the egg sausage from the aspects of formula and process, and the produced crispy egg sausage has golden and glossy appearance, crispy sausage casing, elastic sausage body and thick egg taste.
Description
Technical Field
The invention relates to a processing and production method of food, belonging to the field of deep processing of egg products. In particular to an egg sausage and a preparation method thereof.
Background
The eggs are used as important components of daily diet of people and have extremely high nutritional value. It can provide a large amount of comprehensive high-quality protein, contains all amino acids necessary for human body, a certain amount of vitamins and minerals, is rich in DHA, lecithin and lecithin, is beneficial to development of nervous system and body, and has the functions of nourishing brain and improving intelligence. The eggs in China are abundant in resources, but the types of deep-processed egg products are single, the traditional egg products mainly comprise reproduced eggs (such as marinated eggs, salted eggs and preserved eggs), the types of the egg products are gradually widened in recent years, dried eggs, iron eggs and the like are gradually taken as representatives of the deep-processed egg products, and the personalized innovative egg products gradually become a large consumption trend in the future.
Ham sausages, sausages and other sausages in the market are abundant in variety, but meat is taken as a main raw material, and other food materials are used as raw materials. The egg sausage (animal casing or collagen casing) is a deep-processed egg product prepared by taking eggs as main raw materials through series of processes of filling, stewing, packaging, sterilizing and the like, has the characteristics of rich nutrition, good taste Q elasticity and convenience in eating, and further expands the breadth of the egg product series through the research and development of the egg sausage.
The patent with application number 201210220662.0 discloses a protein casing egg sausage and a preparation method thereof, the method adopts the processes of filling, stewing, soaking, drying, cooling and the like, the prepared egg sausage has poor flavor and mouthfeel, the egg sausage quality is improved without an optimized process, the casing is not brittle, the casing is not golden, and the interior of the sausage body is lack of elasticity.
Disclosure of Invention
Aiming at the defects, the invention aims to provide a formula of a crispy egg sausage and a preparation method thereof. The brittleness of the casing and the Q elastic structure in the sausage body are greatly improved by adopting series processes of filling, drying, stewing, sectional variable temperature drying and the like. The invention optimizes the quality of the egg sausage from the aspects of formula and process, and the produced crispy egg sausage has golden and glossy appearance, crispy sausage casing, elastic sausage body and thick egg taste.
The technology of the object of the invention is realized by the following measures:
the crispy egg sausage is prepared from the following raw materials in parts by weight:
100-130 parts of egg liquid
1.0-3.0 parts of olive oil
1.0-3.0 parts of white granulated sugar
0.3 to 2.0 parts of monosodium glutamate
0.2-1.0 part of edible salt
0.1-1.5 parts of compound phosphate
1.5 to 5.0 portions of spice water
0.1-0.5 parts of pig bone gourmet powder
0.1-0.5 part of chicken essence.
The egg liquid is selected from whole egg liquid of egg or whole egg liquid of duck egg.
The compound phosphate comprises the following components in percentage by mass:
40% of sodium tripolyphosphate, 30% of sodium metaphosphate and 30% of sodium pyrophosphate.
The perfume water is prepared by the following preparation method:
the weight ratio is as follows: 1-3 parts of amomum tsao-ko, 2-4 parts of star anise, 0.5-2 parts of dried orange peel, 2-4 parts of fennel, 0.5-2 parts of liquorice, 2-4 parts of tsaoko amomum fruits, 0.5-2 parts of myrcia, 1-3 parts of cassia bark, 0.5-2 parts of rhizoma kaempferiae, 1-3 parts of cassia twig, 0.5-2 parts of clove, 1-3 parts of dried orange peel and 0.5-2 parts of lithospermum are put into 80-120 parts of water to be boiled, cooled after the boiling and the boiling are maintained for 30 minutes, and then the materials are filtered by a 100-mesh sieve to obtain green leaves, namely spice water.
A preparation method of crispy egg sausage comprises the following steps:
(1) cleaning of
Selecting poultry eggs, cleaning and disinfecting the poultry eggs by using 2% caustic soda solution, and then washing the poultry eggs by using clear water and draining;
(2) egg stirring device
Directly pouring the poultry eggs into an eggshell separator to separate egg liquid and eggshells;
(3) stirring and filtering
Sequentially adding olive oil, white granulated sugar, edible salt, monosodium glutamate, compound phosphate, spice water, pig bone monosodium glutamate and chicken essence into the egg liquid while stirring, stirring for 30min, standing for 5min, and filtering with 80-mesh screen to obtain mixed egg liquid;
(4) sausage with filling
Transferring the stirred mixed egg liquid into a full-automatic liquid sausage filler, and performing sausage filling by adopting a pig casing or a collagen casing under the vacuum condition, wherein the pig casing or the collagen casing is twisted at intervals of about 8cm and the tightness is moderate;
(5) cleaning of
After the enema is finished, hanging the rods, and then cleaning egg liquid, impurities and the like on the surface of the sausage body with warm water;
(6) drying
Pushing the cleaned egg sausage into a drying furnace for drying, wherein the drying process comprises the following steps: at 65 ℃, 40-60 min;
(7) steaming and boiling
Putting the dried egg sausage into a sterilization vehicle, pushing the egg sausage into a sterilization kettle for cooking sterilization, wherein the cooking process comprises the following steps: at 90-105 ℃, 30-40 min;
(8) cleaning of
After the steaming is finished, hanging the sausage body on a rod again, and then cleaning the surface of the sausage body by using warm water;
(9) sectional type temperature-changing drying
Pushing the cleaned egg sausage into a drying furnace, and drying by adopting two-section type temperature programming to ensure the brittleness of the sausage body, wherein the first-section drying process comprises the following steps: 50-65 ℃ for 20-30 min; and a second-stage drying process: 75-90 ℃ for 15-25 min; (10) cut intestines
After the sausage body is cooled to room temperature, cutting the sausage by using a high-speed sausage cutting machine;
(11) vacuum package
And carrying out vacuum packaging according to the specification, wherein the pressure of a vacuum chamber is 0.095-0.1 Mpa, and the vacuum time is 35-50 s.
(12) Secondary sterilization
Putting the vacuum-packaged egg sausage into a sterilization vehicle, pushing the sterilization vehicle into a sterilization kettle for cooking sterilization, wherein the sterilization process comprises the following steps: 30-40 min at 100-110 ℃;
(13) boxing
And after the inspection is finished, boxing is carried out according to the specification to obtain the finished product of the crispy egg sausage.
The invention has the beneficial effects that:
1. the invention optimizes key process links 'drying-steaming-sectional drying' and determines process parameters, so that the skin of the crispy egg sausage is golden, the sausage is crispy, and the sausage body is elastic. The egg sausage can be dehydrated and primarily shaped after being filled and dried, and the problems that the sausage casing cannot resist high temperature, the epidermis is partially melted and is not brittle and the like in the steaming and boiling process are solved.
2. The invention adopts a sectional temperature-changing drying process after cooking, the process can simultaneously play a role in improving the brittleness of the sausage body and saving energy consumption, and the drying rate of the egg sausage is gradually reduced along with the reduction of the water content under the constant-temperature drying condition according to the law of thermodynamics and the law of water migration. Under the condition of staged variable-temperature drying, the driving force of the moisture in the material is increased along with the increase of the drying temperature of the second stage, and the drying rate can be kept high in a relatively long moisture content range. The first stage of drying can promote the moisture migration in the sausage body to make the sausage body Q elastic, and the second stage of heating drying can accelerate the moisture migration on the outer surface to promote the sausage casing to become crisp. And by accurately controlling the drying time, the problems of over-aged taste of the sausage body, over-dried sausage casing, easy cracking, over-dark and lusterless color and the like are avoided.
3. According to the invention, the olive oil is innovatively added into the crispy egg sausage as the lubricant, and the olive oil with the formula amount plays a role in lubrication when the crispy egg sausage is dry, so that the crispy sausage has a more Q-elastic and crisp taste, and the olive oil can cover the outer surface of the sausage casing through the sausage casing along with the increase of the drying temperature, so that the sausage casing is moistened and has elasticity and is not arranged in the crispy state; at the same time, the temperature of the olive oil also makes the casing slowly embrittle as the moisture on the inner surface of the casing migrates outwards. Tests show that under the same process conditions, the crispy egg sausage added with the olive oil in the formula has better formability, the sausage body Q is elastic and has higher brittleness; the crispy egg sausage without the olive oil in the formula has the problems of over-aged taste of the sausage body, over-dry sausage casing, easy cracking, over-dark and lusterless color and the like.
4. Because the formula provided by the invention takes the whole egg liquid as the main raw material, the protein content is rich; auxiliary materials such as starch, plant protein powder and the like are not added, so that the sausage has fine and compact taste and no powder texture; the color former and the preservative nitrite in the traditional sausage are not added, so that the sausage is nutritional and healthy.
5. According to the invention, the composite phosphate is added in the formula, the proportion of various salts is determined, the egg liquid has good water retention property, the processing stability is greatly improved, the problems of insufficient elasticity and tenderness of the sausage body caused by poor water retention property of the egg liquid in the processing process are effectively solved, and the taste of the egg sausage is improved.
6. Compared with the dried egg products which are mature in the prior art and the market, the crispy dried egg sausage has the characteristics of low labor cost and high working efficiency. Because the dried eggs need to be manually demoulded after filling and cooking, and then can be packaged after further processing such as marinating, drying and the like, and the dried eggs can be packaged after cooking and forming.
7. The seasoning egg product mainly prepared from the eggs has the advantages of Q-elasticity in taste, thick egg taste, convenience and portability, enriches the types of sausage products, has a certain substitution effect on traditional sausages such as ham sausages, enriches the types of leisure egg product markets, and has wide market prospects.
Detailed Description
The present invention is described in detail below by way of examples, it should be noted that the examples are only for the purpose of further illustration, and are not to be construed as limiting the scope of the present invention, and that those skilled in the art can make insubstantial modifications and adaptations of the present invention based on the teachings of the present invention described above.
Example 1
Preparation of perfume water:
the weight ratio is as follows: 1 part of amomum tsao-ko, 2 parts of star anise, 0.5 part of dried orange peel, 2 parts of fennel, 0.5 part of liquorice, 2 parts of tsaoko amomum fruits, 0.5 part of myrcia, 1 part of cassia bark, 0.5 part of rhizoma kaempferiae, 1 part of cassia twig, 0.5 part of clove, 1 part of dried orange peel and 0.5 part of lithospermum are put into 100 parts of water to be boiled, the boiling and the boiling are maintained for 30 minutes, then the cooling is carried out, and then the materials are filtered by a 100-mesh sieve to obtain green leaves, namely spice water.
Preparing the crispy egg sausage:
(1) cleaning of
Selecting poultry eggs, cleaning and disinfecting the poultry eggs by using 2% caustic soda solution, and then washing the poultry eggs by using clear water and draining;
(2) egg stirring device
Directly pouring the poultry eggs into an eggshell separator to separate egg liquid and eggshells;
(3) stirring and filtering
Adding 2kg of olive oil, 1kg of white granulated sugar, 0.4kg of edible salt, 0.5kg of monosodium glutamate, 0.08kg of sodium tripolyphosphate, 0.06kg of sodium metaphosphate, 0.06kg of sodium pyrophosphate, 5kg of spice water, 0.3kg of pig bone monosodium glutamate and 0.2kg of chicken essence into 100kg of egg liquid in sequence while stirring, stirring for 30min, standing for 5min, and filtering by using a 80-mesh screen to obtain mixed egg liquid;
(4) sausage with filling
Transferring the stirred mixed egg liquid into a full-automatic liquid sausage filler, and performing sausage filling by adopting a pig casing or a collagen casing under the vacuum condition, wherein the pig casing or the collagen casing is twisted at intervals of about 8cm and the tightness is moderate;
(5) cleaning of
After the enema is finished, hanging the rods, and then cleaning egg liquid, impurities and the like on the surface of the sausage body with warm water;
(6) drying
Pushing the cleaned egg sausage into a drying furnace for drying, wherein the drying process comprises the following steps: at 65 ℃ for 50 min;
(7) steaming and boiling
Putting the dried egg sausage into a sterilization vehicle, pushing the egg sausage into a sterilization kettle for cooking sterilization, wherein the cooking process comprises the following steps: at 90 ℃ for 30 min;
(8) cleaning of
After the steaming is finished, hanging the sausage body on a rod again, and then cleaning the surface of the sausage body by using warm water;
(9) sectional type temperature-changing drying
Pushing the cleaned egg sausage into a drying furnace, and drying by adopting two-section type temperature programming to ensure the brittleness of the sausage body, wherein the first-section drying process comprises the following steps: at 65 ℃ for 25 min; the second stage drying process is carried out at 80 ℃ for 15 min;
(10) cut intestines
After the sausage body is cooled to room temperature, cutting the sausage by using a high-speed sausage cutting machine;
(11) vacuum package
And performing vacuum packaging according to the specification, wherein the pressure of a vacuum chamber is 0.095Mpa, and the vacuum time is 35 s.
(12) Secondary sterilization
Putting the vacuum-packaged egg sausage into a sterilization vehicle, pushing the sterilization vehicle into a sterilization kettle for cooking sterilization, wherein the sterilization process comprises the following steps: at 105 ℃ for 35 min;
(13) boxing
And after the inspection is finished, boxing is carried out according to the specification to obtain the finished product of the crispy egg sausage.
Test example 1
Experimental example 2 differed from example 1 only in that: experimental example 2 the process parameters of the application No. 201210220662.0 patent were used for the cooking and variable temperature drying process, namely the cooking process: 83 ℃/18min, and the drying process: 65 ℃/18 min.
Test example 2
The only difference between test 1 and example 1 is that test 1 did not have olive oil added.
The test evaluation was performed on example 1 and test examples 1 to 2 by the following methods and indexes.
(1) Texture testing
The crackling egees were cut into 30 mm diameter and 30 mm thick sections, and the breaking strength and dent depth of the crackling egees were measured by a TA.X2I type texture analyzer. The type of the selected probe is measured to be a spherical probe with the P0.25, and the puncture speed is 1.0 mm/s.
The breaking force represents the hardness of the egg sausage, the dent depth force represents the brittleness of the egg sausage, and the product of the breaking strength and the dent depth represents the gel strength of the egg sausage. The more brittle the casing, the less force and indentation depth should be sensed at rupture.
(2) Flex test
The crispy eggshell sausage was cut into 3mm thick slices, and the slices were folded in two (half) or four (half-folded after being rotated 90 ° and then folded) to observe the presence or absence of cracks and the degree of cracks. And classified into 5 grades based on this criteria. The flex test can be used to indicate the strength of the elasticity of the egg-sausage. The flex test scoring criteria are shown in table 1.
TABLE 1 crispy coat Eggshell flex test Scoring Standard
(3) Sensory evaluation test
The samples were cut into 5 mm thick slices and subjected to sensory evaluation according to the sensory evaluation criteria of Table 2 by a sensory panel consisting of 7 food professionals who had received sensory training. The evaluation index is as follows: smell, color, tissue shape, and taste. Each item is scored by 5, and the weight of each item is 0.1 of smell, 0.1 of color, 0.5 of tissue state and 0.3 of taste; the higher the score, the better the effect. The average of 7 judges was divided into scores for each index. The sensory evaluation scoring criteria are specified in table 2.
TABLE 2 crispy Eggshell sensory evaluation Scoring standards
The specific test results of example 1 and test examples 1-2 are shown in Table 3.
TABLE 3 test results of example 1 and test examples 1-2
Test results of example 1 and test examples 1 to 2 were analyzed as follows
(1) Texture testing
In texture testing, the more brittle the casing, the less force and indentation depth should be sensed at rupture. As can be seen from Table 3, the breaking strength and the dent depth of example 1 are smaller than those of test example 1, which shows that the skin of the egg sausage prepared by the process parameters of the present invention is more brittle than that of the egg sausage prepared by the process parameters of patent application No. 201210220662.0, and the egg sausage has the characteristic of crisp skin. In test example 2, the breaking strength and dent depth were significantly less than those of example 1, indicating that the skin was the most brittle, but the casing did not have any toughness and broke by touch, indicating that the crispy egg sausage was poorly formed without the addition of olive oil. Thus, the skin of the egg sausage prepared in example 1 has the best crispness.
(2) Flex test
The flex test is used to characterize the elasticity inside the egg sausage, the better the elasticity the higher the grade. It can be seen from table 3 that the elasticity grade of example 1 is the best because the process is performed with primary drying before cooking, and the staged variable temperature drying process of low temperature and high temperature after cooking makes the moisture inside the intestine migrate properly and has enough elasticity. In test example 1, however, the intestine was not dried before cooking, the cooking temperature was low, the time period was long, the internal moisture content was high, and only the surface moisture was removed by drying after cooking, so that the intestine lacked elasticity.
In test example 2, the casing was quickly dried and brittle without the addition of olive oil, the moisture in the interior was hard to migrate to the outside, the moisture content was high, the interior was too soft, and the elasticity was poor.
(3) Sensory evaluation test
In sensory evaluation tests, example 1 scored the highest and was characterized by crispy sausage casing, elastic sausage body, strong egg flavor, golden appearance and luster. Test example 1 scored the lowest, with lighter texture and flavor, no crispness of the casing, lack of elasticity of the body, and dull color. In test example 2, the intestine was too soft and lacked elasticity, and the skin was the most brittle but breakable.
Comprehensive texture test, flex test and sensory evaluation test, the crispy egg sausage prepared by the patented process has the best quality: the appearance is golden yellow and rich in luster, the outer skin of the sausage casing is crisp, the Q elasticity in the sausage body is chewy, and the sausage has strong egg fragrance.
Claims (1)
1. A preparation method of crispy egg sausage comprises the following steps:
(1) cleaning: selecting poultry eggs, cleaning and disinfecting the poultry eggs by using 2% caustic soda solution, and then washing the poultry eggs by using clear water and draining;
(2) egg beating: directly pouring the poultry eggs into an eggshell separator to separate egg liquid and eggshells, wherein the egg liquid is selected from egg whole egg liquid or duck egg whole egg liquid;
(3) stirring and filtering: adding 1.0-3.0 parts of olive oil, 1.0-3.0 parts of white granulated sugar, 0.3-2.0 parts of monosodium glutamate, 0.2-1.0 part of edible salt, 0.1-1.5 parts of compound phosphate, 1.5-5.0 parts of spice water, 0.1-0.5 part of pig bone monosodium glutamate and 0.1-0.5 part of chicken essence into 100-130 parts of egg liquid in sequence while stirring, stirring for 30min, standing for 5min, and filtering with a 80-mesh screen to obtain mixed egg liquid;
the compound phosphate is prepared by mixing the following components in percentage by mass: 40% of sodium tripolyphosphate, 30% of sodium metaphosphate and 30% of sodium pyrophosphate;
the perfume water is prepared by the following method according to the weight part ratio: putting 1-3 parts of amomum tsao-ko, 2-4 parts of star anise, 0.5-2 parts of dried orange peel, 2-4 parts of fennel, 0.5-2 parts of liquorice, 2-4 parts of tsaoko amomum fruit, 0.5-2 parts of myrcia, 1-3 parts of cassia bark, 0.5-2 parts of rhizoma kaempferiae, 1-3 parts of cassia twig, 0.5-2 parts of clove and 0.5-2 parts of lithospermum erythrorhizon into 80-120 parts of water for boiling, maintaining the boiling and boiling for 30 minutes, then cooling, and then filtering through a 100-mesh sieve to obtain a filtrate, namely spice water;
(4) performing clysis: transferring the stirred mixed egg liquid into a full-automatic liquid sausage stuffer, and stuffing by adopting a pig casing or a collagen casing under the vacuum condition, wherein the pig casing or the collagen casing is twisted at intervals of 8cm and the elasticity is moderate;
(5) cleaning: after the enema is finished, hanging the rods, and then cleaning egg liquid and impurities on the surface of the sausage body with warm water;
(6) and (3) drying: pushing the cleaned egg sausage into a drying furnace for drying, wherein the drying process comprises the following steps: at 65 ℃, 40-60 min;
(7) and (3) cooking: putting the dried egg sausage into a sterilization vehicle, pushing the egg sausage into a sterilization kettle for cooking sterilization, wherein the cooking process comprises the following steps: at 90-105 ℃, 30-40 min;
(8) cleaning: after the steaming is finished, hanging the sausage body on a rod again, and then cleaning the surface of the sausage body by using warm water;
(9) drying at a sectional temperature: pushing the cleaned egg sausage into a drying furnace, and drying by adopting sectional heating;
(10) cutting the intestines: after the sausage body is cooled to room temperature, cutting the sausage by using a high-speed sausage cutting machine;
(11) and (3) vacuum packaging: carrying out vacuum packaging according to specifications, wherein the pressure of a vacuum chamber is 0.095-0.1 Mpa, and the vacuum time is 35-50 s;
(12) secondary sterilization: putting the vacuum-packaged egg sausage into a sterilization vehicle, pushing the sterilization vehicle into a sterilization kettle for cooking sterilization, wherein the sterilization process comprises the following steps: 30-40 min at 100-110 ℃;
(13) boxing: after the inspection is finished, boxing is carried out according to the specification to obtain the finished product of the crispy egg sausage;
the method is characterized in that the temperature and the time of the sectional type temperature-changing drying in the step (9) are as follows: the first stage drying process: 50-65 ℃ for 20-30 min; and a second-stage drying process: 75-90 ℃ for 15-25 min;
and (4) cutting the crackling egees into slices with the thickness of 3mm, and folding the slices into four layers without cracks.
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| CN108523019A (en) * | 2018-02-06 | 2018-09-14 | 华中农业大学 | Pig flesh flavor egg intestines and preparation method thereof |
| CN109090496A (en) * | 2018-06-29 | 2018-12-28 | 四川省胡婆婆食品有限责任公司 | A kind of preparation method of dried eggs |
| CN111616314B (en) * | 2020-05-06 | 2022-07-08 | 湖北神丹健康食品有限公司 | Three-color egg sausage and preparation method thereof |
| CN112006237A (en) * | 2020-09-18 | 2020-12-01 | 孟兆彬 | Quick-frozen egg sausage and preparation method thereof |
| CN115067479A (en) * | 2022-07-05 | 2022-09-20 | 山东海奥斯生物科技股份有限公司 | Improved sausage processing technology |
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| CN102715543A (en) * | 2012-06-29 | 2012-10-10 | 桐乡市诚兴食品有限公司 | Protein casing egg sausage and preparation method thereof |
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| CN102715543A (en) * | 2012-06-29 | 2012-10-10 | 桐乡市诚兴食品有限公司 | Protein casing egg sausage and preparation method thereof |
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